Sambal Nestum Udang Galah


1 kg Udang Galah – washed and trimmed off feelers
(marinade with a bit of salt, white pepper, chicken powder and corn flour)
3 pieces kaffir leave
1 cup nestum (stir fry with 1/2 tsp of sugar , pinch of salt till crisp)
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt and sugar to taste
1 tbsp each – tomato and chilli sauce
50 ml water

Blended Ingredients
2 tbsp dried shrimp – soaked till soft
1 big onion
4 shallots
3 cloves garlic
1 inch galangal
2 stalks lemongrass
1 inch turmeric
3 candlenuts
50 ml water
3 tbsp chilli paste
1 inch toasted belacan

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in tomato and chilli sauce and stir to mix evenly. Add in tamarind water, kaffir leaves and continue to stir fry till gravy is well mixed and a bit dry.
2) Add in marinated Udang Galah and water, stir to mix and well coated with the gravy and simmer over low heat till the prawns is cooked thoroughly and sauce has thickened.
3) Dish out to serving plate and topped with crispy nestum.